Shortcakes with Chantilly Cream and Passion Fruit Basil Syrup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 532
- Total Fat
- 26
- Saturated Fat
- 15
- Carbohydrates
- 69
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 7
- Cholesterol
- 189
- Sodium
- 220
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
Ingredients
1/2 cup sugar
1/2 cup basil stems with leaves, plus 4 leaves for garnish
2 passion fruits
1 cup 35-percent whipping cream
1/4 cup cream cheese
1 tablespoon sugar
1 teaspoon vanilla extract
4 store-bought mini shortcakes or sponge cakes
Directions
- Place the sugar and 1/2 cup water in a small pot and bring to a boil. Once the sugar has dissolved, remove from the heat and add the basil stems. Allow the basil to infuse the simple syrup for approximately half an hour.
- Remove the basil stems and strain the basil syrup into a bowl. Add the passion fruit pulp to the syrup, stir to incorporate and set aside.
- In a chilled metal bowl, place the whipping cream, cream cheese, vanilla and sugar. Whip until medium-soft peaks form.
- To assemble, place a shortcake on a serving plate. Spoon the passion fruit basil syrup over and around the cake. Dollop the chantilly cream on the cake and garnish with a reserved basil leaf.